panucho Salmon Nacho Tower

Recipe & Photography by Chef Eric Gephart

• 4 Tostadas (Fried and Crisp Round Corn Flour Tortillas)

• 2 Cups Black Bean Purée, (¼ Cup Per Tostada)

• 8 oz Grilled and Flaked Salmon (¼ Cup Per Level)

• 2 Cups Mexican Style cheddar Jack, Shredded

• 2 Cups Caramelized Onions (¼ Cup Per Level)

• 1 Avocado (¼ each Fanned For Each Level)

• 1 Jalapeno, Fresh Sliced

• ¼ Cup Pickled Banana Peppers

For Garnish

• ¼ Cup Salsa

• ¾ Cup Sour Cream

• ¼ Bunch Cilantro

• 1 Cup Shredded Lettuce

• Drizzle Valentina Hot Sauce

DIRECTIONS

Stabilize your grill or oven to 400F. Season your salmon fillet and grill each side for 2 minutes (or bake) until you reach an internal temp of 130F. Remove from the heat and let cool at room temp. for 10 minutes then using a fork, flake apart the salmon fillet into medium size chunks.

Paint each tostada with ¼ cup of black bean puree, avocado fan, sliced Jalapeños, pickled banana peppers top each with ¼ cup of caramelized onions, 2 oz flaked salmon and ¼ cup of cheese.

In a cast iron pan or on a baking sheet, carefully stack all 4 topped tostadas then sprinkle the whole stack with a bit more shredded cheese for good measure. Pop the nacho tower into the grill or oven for 7 minutes or until cheese is melted.

Garnish with shredded lettuce salsa, sour cream, cilantro and hot sauce. Enjoy!